We’re delighted to be part again of this year’s Waterford Harvest Festival with the Taste Waterford Kitchen, sponsored by LEO Waterford.
GIY are bringing sustainability right to the heart of the festivities, showcasing Waterford’s rich food heritage and celebrating the city’s diverse restaurants, eateries and producers.
We’ll be at the Courtyard of the Garter Lane Arts Centre, 22a O’Connell Street, Waterford – Saturday 09 and Sunday 10 September 12.00pm – 4.00pm, with exciting cooking demonstrations, collaborations, food stories and a chance to try delicious dishes!
Go on a food journey with our celebrated chefs and producers – an unforgettable experience.
See you there!
Quick glance:
Saturday 09 September – 12.00pm – 4.00pm
12.00pm Tony Parkin – Chef Patron – Cliff House Hotel
1.00pm Jenny Flynn, Executive Chef – Faithlegg Hotel
2.00pm Stephen McArdle and Morgan VanderKamer – Union Wine Bar & Kitchen
3.00pm Nicola Crowley and Dvir Nusery – Mezze
Sunday 10 September – 12.00pm – 4.00pm
12.00pm JB Dubois – Head of Food – GROW HQ
1.00pm Donia Sikora – Avo Café
2.00pm Kamila Bystrzonowska – Momo Restaurant, and Liam McDonnell – Legacy Irish Cider
3.00pm Mary Sharpe – Irish Gourmet Butter, and Harrison Sharpe, Head Chef
Saturday 09 September – 12.00pm – 4.00pm
12.00pm Tony Parkin – Chef Patron – Cliff House Hotel
We’re starting this year’s Taste Waterford Kitchen with something truly special – fine dining of the highest level!
Tony Parkin is the new Chef Patron of Michelin-starred House Restaurant at the Cliff House Hotel, Ardmore.
With over 22 years of experience in the culinary world, Parkin’s approach is shaped by an array of global influences, working in a number of internationally renowned restaurants, including Noma, Restaurant Gordon Ramsay, and Northcote.
He’ll be creating his signature lobster dish, caught from Ardmore Bay.
His journey as Chef Patron has marked an exciting new milestone for the restaurant, and we’re super excited about his dish and food story – not to be missed!
1.00pm Jenny Flynn, Executive Chef – Faithlegg Hotel
When it comes to showcasing local Waterford produce, coupled with exciting dishes, our next demo will fascinate you, and excite your taste buds – it’s Jenny Flynn, Executive Chef of Faithlegg Hotel.
She’ll be preparing Chicken Supreme with crisped skin using poultry from Comeragh Mountain Farm, foraged seaweed salt, and drizzled with a Dunhill Honey and tarragon glaze, all on a bed of pumpkin risotto – how delicious does that sound!
Jenny is a true believer in local is best, and her demos bring lots of foodie passion. With a chance to try her dish – you’ll be inspired by Jenny’s cooking and wanting to source your own local food.
2.00pm Stephen McArdle and Morgan VanderKamer – Union Wine Bar & Kitchen
Our next demonstration is the perfect fusion between creating a quality, local dish and how the wine can sing with it – bring in Stephen McArdle and Morgan VanderKamer from the Union Wine Bar & Kitchen.
Head Chef Stephen will create a dish showcasing fish from Billy Burke Fish & Poultry, with Morgan, a trained sommelier, talking about wine for what occasion, and the importance in the hospitality industry.
With a chance to try the dish – it’ll be the perfect complement!
3.00pm Nicola Crowley and Dvir Nusery – Mezze
Irish-Israeli couple Nicola Crowley and Dvir Nusery always bring vibrancy and flavours to their cooking, and this demonstration will be no different!
Owners of Mezze in Tramore, an award-winning Middle Eastern deli, shop and café – they’ll take you through an easy recipe to cook bourekas – cheesy puff pastry parcels, with Knockalara and Knockanore cheeses, and pickles, perfect for lunch boxes and picnics.
They’ve also published their own cookbook – Middle Eastern Food Made to Share – which they’ll share recipes and tips from. Not to be missed!
Sunday 10 September – 12.00pm – 4.00pm
12.00pm JB Dubois – Head of Food – GROW HQ
Sustainability is at the heart of the Waterford Harvest Festival – and a key driver in that ethos is JB Dubois – Head of Food for GROW HQ at GIY.
JB manages the award-winning zero-waste café – delivering local, organic and seasonal dishes every day. And when using homegrown food, the distance from their plot to plate is an impressive 112 steps!
He’s not just preparing a delicious and local dish, JB will inspire you to cook with seasonal ingredients, reducing food waste, and even reusing edible food waste – like turning vegetable skins into crisps.
The circular system isn’t just a buzzword for JB – it’s a passion and integral to the future of food.
After this demo, you’ll feel encouraged to make sustainability a key part of your cooking, and enjoy a healthier lifestyle – wow!
1.00pm Donia Sikora – Avo Café
Our next demo is someone who’s made it their passion to create delicious and health-focused vegan and vegetarian-friendly food – and won an award along the way!
Donia Sikora’s enthusiasm for handcrafted, gluten-free, dairy-free, and sugar-free food is both inspiring and fascinating.
She’s preparing her version of the classic breakfast, with a ‘Garden Gate chickpea omelette’ being the star attraction in a dish that encompasses the finest, natural ingredients.
Avo Café champions a wholesome lifestyle, recognising the profound influence of diet on our well-being, vitality, and daily vigour.
After this demo, you’ll feel energised about food, health – and life!
2.00pm Kamila Bystrzonowska – Momo Restaurant, and Liam McDonnell – Legacy Irish Cider
Our next demo is an exciting collaboration between two award-winning Taste Waterford members – Kamila Bystrzonowska from Momo Restaurant and Liam McDonnell of Legacy Irish Cider.
The two have come together to showcase cooking with cider and food pairing.
With slow cooked pork in cider, served with bread from the Seagull Bakery and local pickles, it’ll demonstrate how you can use cider at home to enhance flavours, and cooking too that’s easy – and delicious.
With a chance to try their inspiring foodie combination, you’ll soon be busy at home thinking of ways to cook with cider and deliver dishes that always impress.
3.00pm Mary Sharpe – Irish Gourmet Butter, and Harrison Sharpe, chef
Husband and wife team Mary and Billy Sharpe know a thing or two about butter. In fact, with many award wins under their belts, including the prestigious Blas na hÉireann Awards, they’ve dedicated their passion to elevating this simple ingredient.
This final demo of the weekend is about how quality butter can enhance food – and to help them do it – they’ve brought in one of their sons – Head Chef Harrison Sharpe of Elbow Lane in Cork.
Carrots will take centre stage in three recipes – caramelised carrot soup, gin-glazed vichy carrots, and tandoori carrots with yoghurt.
Along with using a host of local suppliers, including Ardmore carrots and Blackwater Distillery Gin, it’ll be the perfect way to end this year’s Taste Waterford Kitchen – hearing about and tasting what’s great about Waterford produce.
Visit: https://harvest.giy.ie/ for full programme of events.
